Salad Pizza

It’s a pizza! It’s a salad! It’s both!
Combine two courses into one
with this fresh take on a fast
and fantastic summertime
meal. It’s flexible too,
so feel free to add leftover
roasted chicken or grilled
shrimp if you have it on hand.


NUTRITIONAL INFORMATION:

Calories: 319
Calories from fat: 31%
Total fat: 10.9g
Saturated fat: 3.7g
Monounsaturated fat: 5.4g
Polyunsaturated fat: 1.2g
Protein: 14.1g
Carbohydrate: 41.5g
Fiber: 3.6g
Cholesterol: 16mg
Iron: 2.8mg
Sodium: 656mg
Calcium: 279mg

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Ingredients

•   4 (7-inch) pita rounds
•   2 teaspoons bottled minced garlic
    (divided use)
•   1 cup (4 ounces) shredded part-skim
     Mozzarella cheese
•   ½ cup thinly sliced Vidalia or other
    sweet onion
•   1 tablespoon cider vinegar
•   2 teaspoons extra virgin olive oil
•   ¼ teaspoon crushed red pepper
    (more to taste)
•   1 cup quartered grape tomatoes
•   ¼ cup pitted kalamata olives, coarsely
    chopped
•   2 tablespoons chopped basil leaves
•   4 cups packaged gourmet salad greens

PREPARATION
Prep Time: 10 minutes

Preheat oven to 475°. Place pitas on a baking
sheet. Spread ½ teaspoon garlic on each
pita. Sprinkle each pita with ¼ cup cheese,
and divide onion evenly among pitas. Bake
at 475° for 8 minutes or until edges are lightly
browned and cheese is bubbly.

While pitas bake, whisk together vinegar, oil,
and pepper in a large bowl. Stir in tomatoes,
olives, and basil, then add salad greens and
toss gently to coat.

Place 1 pita on each of 4 plates; top each pita
with about 1 cup salad and serve


YIELD: 4 servings





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